Remove skin from chickens; reserve skin for Dinner Discard necks and giblets. Place chickens on the rack of a broiler pan coated with cooking spray.
Chop herb leaves; place stems in cavities. Combine leaves, garlic, and oil in a small bowl. Spread oil mixture evenly over chickens. Sprinkle chickens with pepper and salt. Squeeze lemon juice over chickens; place lemon halves in cavities. Secure chicken legs with twine.
Pour 3/4 cup water into bottom of broiler pan. Bake at 400° for 1 hour and 20 minutes or until a thermometer inserted in thigh registers 165°. Let stand ?15 minutes. Remove meat from bones. Reserve bones for stock in Dinner 3; reserve meat from 1 chicken for Dinner
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Why discard the necks and giblets? Save them for the stock you make in Dinner 3! That's the Fresh Vegetable Quinoa Bowl http://www.myrecipes.com/recipe/fresh-vegetable-quinoa-bowl You could even put the chicken skin in, too, then refrigerate the stock and skim off any grease after it solidifies.
This is a variation of a roast chicken I've made for years. Mine has onion and no sage. But I wanted to try this as written and it came out wonderfully. I only made one chicken so halved the recipe. I also baked it for 1 hour and 40 minutes and it still could've used another 10 or so for the thigh meat to be completely pink-free. But it was moist and juicy and very tasty. The house smelled wonderful too. Will definitely make this again.
Where are the recipes for the rest of the dish? I bought the grocery list before realizing that there is no explaination of what the sides are or how to cook them. I'm trying to figure out where the cauliflower and potatoes go in the week without waste recipes.
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